Aubergine (eggplant) soufflé - Donnafugata
For the soufflè Cut the aubergines in half and bake in the oven at 200°C (400°F) for 20 minutes. Peel the aubergines and blend the pulp in the mixer with
Ingredients
- 3 aubergines
- 1 egg
- 20 g breadcrumbs
- 10 g Parmesan cheese
- 3 cl extra virgin olive oil
- 4 basil leaves
- salt and pepper to taste
- 1 small onion
- 2 spoons extra virgin olive oil
- 100 g tomato puree
- 2 basil leaves
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